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Recipes

Chicken Tabbouleh
Tabbouleh--the Middle Eastern salad of bulgur, tomatoes, fresh parsley, and mint--is made more substantial in this variation by the addition of chicken, carrots, and dried apricots.
  • 1 cup medium-coarse bulgur
  • 2 cups boiling water
  • 3/4 cup diced dried apricots
  • 1/2 cup orange juice
  • 1/2 cup chicken broth, canned or homemade
  • 1/2 pound skinless, boneless chicken breast, cut into 1/4-inch dice
  • 2 cups shredded carrots
  • 1-1/2 cups chopped flat-leaf parsley
  • 1/4 cup finely sliced scallions
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 medium tomatoes, sliced

1. In a medium heatproof bowl, combine bulgur and boiling water. Let stand 30 minutes, then drain in a fine-mesh sieve, pressing out excess water.

2. Meanwhile, in a small bowl, combine apricots and orange juice, and let stand while bulgur is soaking.

3. In a small saucepan, bring chicken broth to a boil over high heat. Add chicken, reduce heat to medium and simmer, stirring frequently, until chicken is cooked through, three to five minutes. With slotted spoon, transfer chicken to a plate and cover loosely so it doesn't dry out.

4. Increase heat under saucepan to high and cook broth until it is caramel-colored, syrupy, and reduced to about 1 tablespoon, about 10 minutes. Set reduced broth aside.

5. In a large bowl, combine drained bulgur, the apricots and their soaking liquid, the chicken, carrots, parsley, and scallions. Toss to mix well.

6. In a small bowl or cup, whisk reduced broth with lemon juice, olive oil, pepper, and salt. Pour dressing over salad and toss to mix. Mound salad on a platter and surround with sliced tomatoes.


Nutritional Information
Per serving: 347 calories, 6.5g total fat, 1g saturated fat, 3.9g monounsaturated fat, 0.8g polyunsaturated fat, 12g dietary fiber, 21g protein, 57g carbohydrate, 33mg cholesterol, 477mg sodium.
Good source of: beta-carotene, fiber, iron, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40